Ingredients: |
Ingredients: 4 8 oz boneless skinless chicken breasts
1 cup seasoned all purpose flour [Seasoned with 1 tsp each paprika, salt and black pepper)
1 cup buttermilk
1 large egg
2 cups panko bread crumbs
1 1/2 cups shredded or finely grated Parmesan cheese
1 1/2 Tbsp dried parsley flakes
1-1 1/2 tsp garlic salt OR granulated garlic adjust to taste
1-2 tsp onion powder
1/2 cup butter or light butter, melted use more or less as desired
warm marinara sauce for serving
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Directions: |
Directions:Preheat the oven to 425°F. Line two baking sheets with aluminum foil. Spray each sheet liberally with cooking spray then set aside.
Set Up Dredging Station:
1st Bowl – In a shallow bowl whisk together flour, seasoned salt, black pepper and paprika. Mix together the seasoned flour.
2nd Bowl – In a second bowl whisk together buttermilk and egg.
3rd Bowl – In a third bowl whisk together panko, Parmesan cheese, parsley, garlic salt and onion powder.
Use the smooth side of a meat mallet to pound the thicker portion of the chicken breast for even thickness.
Dip each chicken breast into the [1] Seasoned flour mixture [2] Buttermilk egg wash [3] Panko bread crumb coating. Press the crumbs onto the chicken pieces. **Discard any leftover breading, it's not safe to reuse.**
Place onto the baking sheet 2-inches apart and drizzle each piece with melted butter.
Bake whole chicken breasts for 28-30 minutes. Turn halfway through baking. You can broil at the end of baking to brown further, if desired.
Allow the chicken to rest on the pan for a 3-5 minutes before serving with warm marinara sauce or pasta sauce drizzled on top. |
This recipe for Crispy Oven Fried Parmesan Chicken is from